On the cooked oil chili
Sichuan cuisine, many cold dishes are spicy or red oil flavor, so there is a tank of spicy flavor authentic, spicy and rich cooked oil chili, has become the key to make a good cold dishes. In Sichuan, there is a home on the oil spices, but, really achieved a bright red color, spicy and not dry, mellow and long aroma is very little. Refining red oil, first of all, pay attention to the quality of chili pepper, dried chili pepper to meat thick seed less, the color of oily red; secondly, pay attention to the matching of chili pepper varieties, Guizhou's Chaotian pepper, the western Sichuan dam on the two thorns, the Yu Qian area of millet pepper, three kinds of chili pepper in accordance with the ratio of 4:4:2 well-matched to the micro-fire drying, pounded into the face of the chili pepper, so that chili pepper, the face, there is a Chaotian pepper's redness, the two thorns of the aroma and flavor of the millet pepper's spicy power! This kind of chili noodles has the redness of Chao Tian Pepper, the fragrance and coldness of two thorns, the spiciness of millet pepper, the brightness of the eyes, the fragrance of the nose, and the spicy flavor will be cascading after the entrance; the last refining, but also a point of finesse and ingenuity, roughly the following method: according to the vegetable oil into fifty percent, chili pepper flour into the portion of the ingredients, vegetable oil into the pot to refine the cooked, into the onion, ginger, pepper, and the appropriate amount of frying to the charred and yellowed and fish out without waiting until the temperature of oil down to fifty percent, and then poured into the three kinds of chili pepper flour pounded fine, but also need to add a little comfrey, grass, and stirred finely. The oil temperature drops to 50 percent, then pour in the three kinds of chili noodles, also need to add a little comfrey, grass, stirring carefully.